From ripe grapes received Assyrtiko grape (grape), which is divided into two meri.
• One part was concentrated to a concentrated wort, sakcharoperiektikotitas about 850 g/l.
• The second part shows and vinified dry white wine, about 13,5% vol, which is transported in wooden (oak) oxopoiites type Orleans, where vinegar. The acidification process takes about 6 mines.
After 6 months, the new dry transferred to vinegar aged in oak barrels (225 lt) for four (4) consecutive years.
Then mixed with the respective harvest concentrated glefkos.
Thus resulting in a Sweet Vinegar Aged, which led to further aging one (1) additional year in oak barrels (500 lt).
The aged for five (5) consecutive years vinegar then bottled without any other additions and intervention in small glass bottles of 250 ml. This preserves all of the organoleptic charaktiristika.
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